Homemade Apple Zephyr by Liza Glinskaya

Classic apple marshmallow (59% sugar)
Calculation for 20-22 pcs.
🍏Apple Zephyr:
150 g of boiled apple puree (1/3 lb)
100 g sugar (3.6 oz, 1 part)
40 gr. trimolin (1.4 oz)
30 gr protein (1 part)
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100 ml water (3.3 fl.oz)
250 gr. sugar (9 oz, 2 part)
8 gr. agar-agar (0.3 oz, agar strength 1200)
Sprinkles:
100 gr powdered sugar or dextrose (3.6 oz)
🍎Prepare Apple Zephyr.
✅Prepare the apple puree: cut the apples into 4 pieces, remove the core.
Method one. Send apples to bake in microwave for 15-25 minutes.
Method two. Place apples on a baking tray lined with parchment and send to an oven preheated to 340F for 20-25 minutes.
✅ Crush baked apples with a blender and strain through a fine sieve.If the apple puree is liquid and glistening, put it into a pan and with constant stirring boil the puree.
✅Transfer the puree into a bowl, cover with cling film - so that the film adheres to the puree. Put it in the fridge for at least 5 hours to stabilize the pectin.
✅Transfer the apple puree into the bowl of a food processor, add the sugar (1 part) and trimolin. Whisk for a few minutes - the mixture should slightly increase in volume. Add egg white and continue beating on medium speed, the mixture should hold its shape.
✅ At the same time, pour water into a saucepan, add agar-agar, bring to the boil with constant stirring.
✅ Add sugar (2 parts) to the saucepan and cook with constant stirring until the temperature reaches 108-109° C - "thin thread".
✅ Slowly, with a thin stream, pour the syrup into the whipping apple-protein mixture. Continue beating for a few more minutes - the marshmallow mass should hold its shape well and remain warm.
✅ Transfer the marshmallow mixture to a piping bag with a star nozzle with a diameter of 16-18 mm.
✅ Set the marshmallows on parchment and leave for 10-12 hours to stabilize.
✅ Put the finished marshmallow halves together and roll in powdered sugar or dextrose.